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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Copied out of a Robin Hood flour booklet from 1985. The first paragraph of listed ingredients is for the crepes and the second for the lobster filling. Ingredients:
2 eggs |
3/4 cup flour |
1/2 teaspoon salt |
1 teaspoon dried parsley |
1 teaspoon dried chives |
1 cup milk |
1 lb lobster meat |
1/4 cup butter |
2 tablespoons finely chopped green onions |
1 cup chopped mushroom |
1/4 cup flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup milk |
1/3 cup dry white wine |
3 tablespoons melted butter |
1/4 cup grated swiss cheese |
4 teaspoons dry breadcrumbs |
Directions:
1. Crepes.
2. Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
3. Lobster Filling.
4. Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
5. Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.
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